Bowl Them Over
with Edible Bowls

Meal-in-a-bowl dishes have flourished in the last few years. Take it to the next level.

Chefs today have elevated the bowl concept, moving way beyond the stir-fry served over white rice. They've even catapulted over the very successful (and delicious) fried chicken pieces and gravy over mashed potatoes. Why so much innovation around meal-in-a-bowl concepts? Well, diners love them. Bowls, when executed well, combine comfort food with adventurous flavour exploration. "Bowls give diners a flavour-packed eating experience packaged in a familiar, relatable way," says Joseph Barin, corporate chef for Kraft Foodservice. For operators, menuing bowl concepts tackles three overarching trends: comfort, convenience and casualization. The chefs at the Kraft Culinary Centre evolve the trend with edible carriers. Creative edible bowls not only add another layer of texture to the build, but they bring whimsy to the dish, building menu distinction with every bite.

relatively easy add-ons to the line-up, as bowl recipes can pull from on-hand ingredients

great platform to showcase seasonal ingredients, adapting the builds as produce moves in and out of season

For operators looking for a point of distinction with their Caesar salad offering—this is it. Served in a crisp Parmesan bowl, the build is simply romaine, grilled shrimp, croutons and Kraft Creamy Caesar Dressing, which gives the salad bowl a rich, flavourful kick.

"This is a cheeseburger salad presented as a bowl," says Chef Barin. And what could be better? Served in a scooped-out pretzel-bun spread with Dijon mustard, the salad features romaine, ground beef, tomato, red onion, pickle and bacon. With its great melting quality and flavour, Kraft Extra Cheddar Slices finishes the cheeseburger profile perfectly. A fried egg adds a crown of glory.

Chef Barin turns the soul-food classic on its head. He transforms the waffle component into the carrier and introduces the classic element of maple syrup through the slaw dressing, combining it with Kraft Honey Mustard Dressing. "The green apple in the slaw keeps it crisp and fresh," says Chef Barin. "I wanted to keep the recipe clear of the heavy chicken and gravy combination."

"This is a really fun take on the taco," says Chef Barin. He replaces the sour cream component with Philadelphia Light Brick Cream Cheese Spread, spreading it on the edible bowls taco shell. "It's a bit thicker, so it's easier to eat, and it still adds that nice tang that you want in the taco salad," he says. Fresh cilantro, tortilla strips and creamy avocado finish the bowl build, adding even more layers of texture and brightness.

This Healthy Living bowl is for salad lovers looking for something unique and delicious. Chef Miles roasts a large bowl-shaped radicchio leaf until crisp. He then fills it with a wholesome mix of kale, baby arugula, endive, red pepper, yellow squash and walnuts. A simple but bright dressing of olive oil, apple cider vinegar and Kraft Balsamic Vinaigrette Dressing adds its fragrant, slightly sweet notes.